Pickling and fermenting food is actually a huge part of Filipino cuisine, but most of us don’t know how to recreate these dishes at home.

 

One of the best examples of this is atchara. Atahara is the most popular pickled condiments in the Philippines. So much so that even big fast food chains in the country serve them alongside their dishes. It is mainly made from green papaya and is jam packed with (or more like jar-packed) along with spices, veggies, and the pickling juice.

Lucky for us, Chefs Nav and Thirdy from Hapag Manila visited the FEATR kitchen to teach us some staples like Burong Mangga, Ensalada, Mustasa, and Kanin.

Erwan Heussaff
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